Mexican Wave

Ever since I spent a sunny afternoon in Elephant, jamming dribbly tacos into my tequila hole with no concern for public image, staining my clothes or indeed the basic physical function known as breathing, I’ve had Mexican on my mind. Until that day, I just didn’t find a whole heap to get excited about. Let’s face it, most Mexican restaurants in this country are simply depressing; as if the prospect of ‘10 ways with grey, sludgy mystery mince and molten cheese’ wasn’t bad enough, you have to face it in a place called something like ‘El Paso’, perched between two MDF cacti.

There are exceptions (Wahaca, Green and Red), but they are thin on the ground and for me, of course, the most pleasure comes from cooking at home. I’ve recently found myself with a copy of Thomasina Miers’ Mexican Food Made Simple and I want to tell you how much I’m loving it, while also trying my darnedest to stray away from clichéd adjectives like ‘fresh’ and ‘colourful’ but I just can’t because, well, it is those things and sod it, while I’m here I might as well just throw ‘vibrant’ into the mix as well.

....

Source : http://helengraves.co.uk